BHA & BHT Free Stuffed Sweet Potatoes with Pulled Pork
Sweet, smoky, and deeply satisfying, this dish layers slow-braised pulled pork over tender baked sweet potatoes for a meal that feels indulgent but is built entirely from whole, recognizable ingredients. Every component — from the coconut oil and bone broth to the Ceylon cinnamon and coconut aminos — is chosen with intention, so there are no synthetic preservatives hiding in the mix. That matters more than it might seem, because BHA and BHT show up in a surprising number of packaged seasonings, broths, and cooking oils that most people never think to question. Here, the pork shoulder is rubbed with a fragrant blend of turmeric, ginger, garlic, and onion powder, then seared until deeply browned and braised low and slow until it shreds effortlessly into rich, juicy strands. The sweet potatoes roast alongside until their skins wrinkle and their centers turn silky, giving you a natural, slightly sweet base that soaks up every drop of the braising liquid. A handful of fresh cilantro and scallion greens on top adds brightness and color without any ingredient you'd need to second-guess. It's the kind of dinner that looks impressive on the plate but comes together through simple, trustworthy technique.
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Learn more →Ingredients
4 servings
For the pulled pork
- 2 lbs boneless pork shoulder, cut into 3-inch chunks
- 1 tsp sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ceylon cinnamon
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 cup bone broth
- 1 tsp fresh thyme leaves
For the sweet potatoes
- 4 medium sweet potatoes (about 8 oz each)
- 1 tbsp coconut oil
- ¼ tsp sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp sliced scallions, green tops only (optional)
Instructions
- 1
In a small bowl, combine the sea salt, turmeric, ginger, garlic powder, onion powder, and Ceylon cinnamon. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat 2 tbsp coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the pork chunks in a single layer — work in two batches if needed to avoid crowding — and sear for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared pork to a plate.
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